Valentines Cookie Cups
Delightful cookie cups combining peanut butter and chocolate, perfect for Valentine's Day or any celebration.
Ingredients
Cookie Base
- 6 tablespoons unsalted butter, softened Make sure the butter is softened for easier mixing.
- ½ cup creamy peanut butter You can substitute with almond or sunflower seed butter.
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ teaspoon baking soda
- 1 ¼ cups all-purpose flour Avoid overmixing once the flour is added.
Toppings
- 30 pieces Miniature Reeses Peanut Butter Cups Not the tiny "mini" ones.
- to taste Jumbo Heart Sprinkles Use different colors for different occasions.
Instructions
Preparation
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar using an electric mixer on medium speed for 30 seconds.
- Add the vanilla extract and the egg, mixing for an additional 10 seconds.
- Sprinkle in the baking soda and mix on low speed for 10 seconds.
- Gradually add the all-purpose flour, mixing until fully incorporated.
- Scoop and roll the dough into 1 tablespoon-sized balls, placing each ball into a greased mini muffin tin.
Baking
- Bake at 350℉ (175℃) for 8 minutes.
- Remove from the oven and immediately press one Miniature Reese’s Peanut Butter Cup into the center of each cookie.
- After a few minutes, as the chocolate starts to melt, gently place a heart sprinkle on each.
- Place the pan in the refrigerator for 10-15 minutes to help the chocolate re-harden.
- Allow the cookies to cool before removing them from the pan with a spoon.
Notes
Serve your cookie cups at room temperature. Store in an airtight container for up to 5 days or freeze for longer storage.